The Best Guide for the NN13 Area

• 8 large or 12 regular king scallops
• 1 tbsp plain flour
• 1 tbsp mild curry powder
• 1 tbsp olive oil
• 1 tbsp butter
• squeeze of lemon

For the leek purée:

• 4 leeks, trimmed of roots and tough leaves, some green left on
• 2 cloves garlic, finely chopped
• 6 tbsp vegetable stock
• 1 tbsp butter
• 6 tbsp double cream
• leaves from 4-5 sprigs mint
• salt + pepper
• 4 mint sprigs to garnish

1. First make the leek purée. Finely chop the soft green and white of the leeks, and wash thoroughly. Melt the butter in a medium sized lidded saucepan. Add the stock, bubble for 1 min then add the leeks and garlic and replace the lid. Cook for about 4 mins until leek is just tender but still bright green. Add mint leaves and cream with some salt and pepper. Blend to a purée. Return to pan and reheat.
2. If the scallops are very large, slice each one in half through the middle so you have two equal sized discs. Blot the scallops with kitchen roll to dry them. Mix together the flour and curry powder with a good pinch of salt. Dust the scallops in the curry flour mix. Heat a frying pan until really hot then add the olive oil. Shake excess flour from the scallops then add them to the pan. Fry for one min before turning the scallops over, adding the butter at the same time. Fry for one min more or until the scallops are caramelized. Squeeze some lemon juice over the scallops once they are cooked.
3. Place a spoonful of leek purée on each plate and arrange the scallops around it. Garnish with a mint sprig before serving.